Warm gingered chicken stir-fry salad with ginger-soy vinaigrette

Warm gingered chicken stir-fry salad with ginger-soy vinaigrette

Makes 4 servings

Here, a colorful stir-fried mixture is served warm on a bed of greens with a gingered vinaigrette providing the delicate Asian flavors. For variety, substitute Chinese wheat-flour noodles for the greens.

For the vinaigrette

1/3 cup white rice vinegar

2 tablespoons canola oil

1 tablespoon soy sauce

2 teaspoons toasted sesame seeds

1 teaspoon Dijon mustard

1 teaspoon finely minced fresh ginger

1 clove garlic, minced

½ teaspoon pepper, or to taste

For the salad

4 cups fresh salad spinach leaves, stems removed

2 tablespoons canola oil, divided

8 ounces boneless, skinless chicken breasts, cut into 2-inch by ½-inch strips

4 cups broccoli florets

3 carrots, cut into 2-inch by ¼-inch strips

2 green onions, finely chopped

2 cloves garlic, minced

Whisk together the vinaigrette ingredients in a small bowl. Taste and adjust the seasoning. Set aside.

Arrange a bed of spinach leaves on 4 dinner plates.

Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat. Add the chicken; stir-fry for about 5 minutes, or until it is lightly browned and cooked through. With a slotted spoon, transfer the chicken to a bowl and cover to keep warm.

Heat the remaining 1 tablespoon oil in the pan. Add the broccoli and carrots; stir-fry for about 4 minutes, or until the vegetables are crisp-tender. Add the green onions and garlic; continue to cook only until they are softened. Reduce the heat to medium; stir in the chicken strips. Whisk the vinaigrette and add ¼ cup; stir gently until warm, taking care that the vinaigrette does not evaporate.

To serve, spoon the stir-fried mixture over the spinach leaves and drizzle with the vinaigrette.

Advance preparation

The vinaigrette may be made in advance; it will keep for 1 week in a tightly closed container in the refrigerator. If possible, bring to room temperature before using in this recipe. The stir-fried chicken and vegetables can be prepared in advance, tossed with the vinaigrette, and refrigerated separately. Assemble the chilled salads just before serving.